Cost Control is a key element of a hotel or restaurant success. Especially in today's market. A new thought on an old one is that the Menu was priced out based on a 33% Plate cost. The Menu development today suggests that although that may hold true for some items, it should be realized that some may have a 50% Plate cost on them.
Owners should run a comparison every 4 to 6 months on Item cost. Some of the Center of the Plate (COP) Will change weekly based on Market reports supplied by vendors or off of the Internet.
There are many keys to controlling food cost , In some operations there is the Beverage cost there can be costs on all liquor and beer, whether it’s a shot, a mixed drink, or a bottle of beer, or a pint. There is the wine factor of selling Wine by the glass or the bottle. It will depend on your operation. We have Menu Planning, and Cost Analysis, and Cost Control systems, Inventories, Labor and Budgets available. We are ready to help you be a success. http://www.sutterpine.com/
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